Whole-Wheat Bread

The reader's son is a picky eater, but he always asks for this bread. The daughter of the reader loves it too. Sometimes they go through as many as two loaves a week.

Ingredients

2 tablespoons sugar

2 packages dry yeast (about 4 1/2 teaspoons)

2 cups warm water (105° to 115°)

3 cups all-purpose flour

2 1/2 cups whole-wheat flour, divided

3 tablespoons vegetable oil

2 teaspoons salt

Cooking spray

1 tablespoon sunflower seed kernels

1 tablespoon quick-cooking oats

2 tablespoons stick margarine or butter, melted

Nutritional Information

Calories 132

Caloriesfromfat 23%

Fat 3.3g

Satfat 0.6g

Monofat 1g

Polyfat 1.4g

Protein 3.7g

Carbohydrate 22.5g

Fiber 2.2g

Cholesterol 0.0mg

Iron 1.3mg

Sodium 202mg

Calcium 8mg

Calories 132

Caloriesfromfat 23%

Fat 3.3g

Satfat 0.6g

Monofat 1g

Polyfat 1.4g

Protein 3.7g

Carbohydrate 22.5g

Fiber 2.2g

Cholesterol 0.0mg

Iron 1.3mg

Sodium 202mg

Calcium 8mg

How to Make It

Step 1

Dissolve sugar and yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon the flours into dry measuring cups, and level with a knife. Stir all-purpose flour, 2 cups whole-wheat flour, vegetable oil, and salt into yeast mixture. Turn dough out onto a lightly floured surface. Knead until dough is smooth and elastic (about 8 minutes), and add enough of the remaining whole-wheat flour, 1 tablespoon at a time, to prevent dough from sticking.

Step 2

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; cover dough and let rest 20 minutes. Divide dough in half. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6 x 4-inch rectangle on a lightly floured surface. Roll up each rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place rolls, seam sides down, in 2 (8 x 4-inch) loaf pans coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.

Karlamkarmo's Review

Finally!! After many tragic attempts at making bread, I finally was successful with this recipe. I used bread flour instead of the all-purpose and olive oil instead of vegetable oil. I added the oil to the yeast mixture after it rose so that it'd be easier to mix and didn't prepare as much flour as indicated (3cups white and 2cups wheat) I didn't mix it all in either, initially added all but 1/2 cup of the first measured amounts of flour and worked that remaining 1/2 cup in kneeding.... the rest of the flour I didn't need. I'm not sure I'd let it rest 20 min the next time because it rose again, maybe only 5-10 min. Still made a yummy light loaf though.